1. Dredge the roast in 1/2 cup of flour. Heat the oil and brown the meat on all sides in Dutch oven or heavy kettle, over medium heat, turning as each side is browned, and sprinkling with salt and pepper. This may take up to 20 minutes.

3. Cover kettle tightly, and simmer over low heat for 2½ hours, or until a fork can be easily inserted into the roast. Turn occasionally, to cook evenly throughout. If cover does not fit tightly, you may have to add a Tablespoon or so of hot water during cooking.

3. When meat is done, remove it to a heated patter, and keep warm. Discard the bay leaf.

4. Skim off fat from the broth with a spoon.

5. Place kettle again over low heat. Add 1 Tablespoon of flour and the 1/4 cup of water.